As published at https://www.pardonyourfrench.com/classic-french-lentil-soup/
- 2 tbsp (30ml) Extra Virgin Olive Oil
- 100g ham, cubed
- 1 medium onion, peeled and diced
- 2 garlic cloves, peeled and minced
- 3 medium carrots, peeled and diced
- 3 celery stalks, diced (keep leaves for garnish
- 1 tsp salt
- 1 tsp smoked paprika
- ½ tsp ground cumin
- ½ tsp dried thyme
- ½ tsp freshly ground black pepper
- 1 can [[28-fld oz/796ml] diced tomatoes
- 1 ½ cup (288g) French green lentils (or brown lentils)
- 4 cups (945ml) vegetable broth
- Heat up the extra virgin olive oil in a large heavy bottom pot over medium-heat. Add the cubed ham and cook for about 5 minutes until the ham is lightly seared and fragrant. Add the onion and garlic, and cook for about 5 minutes, stirring frequently until the onion is soft and translucent. Add the carrots, celery, salt, smoked paprika, cumin, thyme and pepper, and cook for 5 more minutes, stirring occasionally.
- Add the diced tomatoes, lentils and broth. Stir to combine and lower the temperature to low-medium heat. Bring to a simmer, cover with a lid and cook for 45 minutes (until the lentils are done).
- Transfer about 2 cups (500ml) of the “soup” to a blender and puree until smooth. Stir it back into the pot with the rest of the soup. The soup should be creamy with some “chunks” – if too thick, you can thin it out by adding ¼ cup of water at a time. Turn off the heat, season to taste with salt and black pepper. Serve in individual bowls with a few chopped celery leaves for garnish.
Available at the Oakmont Farmer’s Market 1/8:
-Ham available from Lindenhof Farm